Little Eggs for Turtle or Mock-turtle Soup
From Virginia Cookery-book, 1884
Serves 1
These provide a delicate addition to the soup.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 41. The excerpt below is the record exactly as published.
LiTTLB Eggs foe Turtle ob Mock-turtle Soup. Mash up the yolks of three hard-boiled eggs, and make them into a paste with a raw one
Cook this with the app: pantry check, scaling, and the assistant.